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Ingredients
- Ricotta gnocchi
- 2 pounds ricotta
- Start with a pound of flour and add until a soft dough is formed
- Add pecorino Romano
- Add 1 egg per pound of ricotta
- Drizzle a little olive oil
Details
Preparation
Step 1
Make sure the dough rolls without sticking. Form a log, cut into pieces and roll. Cook in rapidly boing water.
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